Meal Plan: July 27-29

My mom is here this week to visit and help out before I go back to work next week (sad day, it’s been so nice being off for 15 weeks!). I asked my mom to pick some of the recipes I’ve been making that she wanted to try, so here they are!

Sunday: Grilled Ginger Sesame Chicken Salad
I know, not vegetarian, but the dressing makes it all ok! This salad could easily be made sans chicken and would be just as good, or use the marinade for tofu if you’d like! It’s the perfect amount of salt and vinegar that you want in a Chinese chicken salad!

Monday: CauliPower Alfredo
One of the things I craved most while pregnant (and still do) is fettuccini Alfredo. While this is definitely not as soon as the real deal, creamy, fattening Alfredo sauce I know and love, it is a great alternative until I can eat dairy again! It has a similar mouth feel to dairy Alfredo and is thick and creamy, but is made from cauliflower so it’s much healthier! I like to add broccoli to it, but you could add anything you’d like!

Tuesday:Taco Chicken with Zucchini Pasta
This dish is so easy and delicious, and comes together super fast! I bought a mandolin with a julienne part that works great for making the zucchini noodles! This recipe is with chicken but you could just as easily use tofu or shrimp!

Unfortunately I won’t be cooking the rest of the week, but here is a bonus recipe! I made this delicious dessert while my mom was visiting so she could try a vegan raw dessert! I added an extra tablespoon of maple syrup to the filling, and also added about 1/4 cup of cocoa powder 🙂
Chocolate Chip Cookie Dough Cheesecake Bars

Stay tuned for next week’s meal plan!


Egg Drop Soup

Matt and I love egg drop soup, especially at PF Changs. This recipe is so good, and so easy. Even though its made with chicken stock, I’d still consider it semi-vegetarian because there is no meat in it. If you’re eating strictly vegetarian, go ahead and use vegetable stock instead, I’m sure it would be delicious too! I got this recipe here and pretty much followed it, with only a couple little tweaks.

4 cups chicken stock (I used fat free, unsalted)
1 T soy sauce
1/2 tsp freshly grated ginger (could probably be increased to 1 tsp)
5 T cornstarch mixed with 3-4 T water
3 eggs (3 whites and 1 partial yoke, if you use whole eggs, 2 should be enough) whisked
2 green onions, diced
Salt and pepper to taste

Combine stock, soy sauce, and ginger in a pot and bring to a boil. Once boiling, add cornstarch/water and stir, allow to boil until it begins to thicken (a couple minutes).

Now for the fun part (what I thought would be the hardest part). Reduce the soup to a simmer, and slowly pour the whisked eggs into the pot while constantly stirring in only one direction. The eggs will spread out and thin as you stir, so don’t be alarmed as you pour, just keep stirring!

Once the eggs are cooked, remove from the heat, add the green onions, season to taste, and ENJOY!